Once an exotic import, sushi has become a fixture in American cuisine—perhaps nowhere more so than in the dining landscape of Los Angeles. How did it become so popular, and what’s next for this beloved dish? Join us at JAPAN HOUSE Los Angeles for a delicious afternoon exploring the growth of Japanese food in the U.S.—through the latest market data, the insights of one of Japan’s most celebrated seafood leaders, and a taste of Sushizanmai, one of the newest hotspots of L.A.’s sushi scene.
The program will begin with remarks from Mr. Tsunetoshi Tanaka, Senior Vice President, Head of the Los Angeles Branch of Mitsubishi Corporation (Americas), who will present the latest market trends and insights regarding the growing global appreciation of Japanese cuisine. Drawing on developments across sushi, ramen, and other culinary categories, as well as the increasing popularity of izakaya-style dining, he will present how Japanese food culture continues to expand its presence and influence in the United States and international markets.
The centerpiece is a special conversation with Mr. Kiyoshi Kimura, Japan’s charismatic “Tuna King” and the founder of Sushizanmai, a restaurant chain born in Tokyo’s renowned Tsukiji market and now global, with its first U.S. location opened in Los Angeles in 2025. As head of Kiyomura Corporation, Kimura is a leading figure in the sushi and seafood industry, known for his entrepreneurship and culinary craft, as well as his legendary appearances at Japan’s prestigious New Year tuna auctions. Between 2012 and 2020, Kimura secured the highest winning bid eight times, and in January 2026, once again made international headlines by purchasing a bluefin tuna for approximately ¥510.3 million (roughly 3.25 million USD)—setting a new auction record, officially recognized by Guinness World Records.
In this colorful dialogue, Kimura will share his personal history, how he made his business as successful as it is today, his vision and commitment, firsthand perspective on bringing authentic Japanese sushi and seafood to American and global diners, the evolving tastes of U.S. consumers, and the opportunities—and challenges—of taking Japanese food culture global. From Japan’s famed tuna auctions to Sushizanmai’s new home in Los Angeles, Kimura will offer a fascinating window into the business and culture of sushi, and the deep passion for seafood that drives it.
The program concludes with a dining experience catered by Sushizanmai LA, where participants can enjoy a variety of sushi from the acclaimed restaurant. Don’t miss this rare opportunity to learn from a sushi icon, and taste for yourself how Japanese cuisine continues to travel and evolve.